My lovely husband was kind enough to gift me a copy of Dianne Jacob’s Will Write for Food for Christmas. I was so excited to dive right in and start reading it, and at this point I’ve devoured half the book. It’s inspiring and enlightening, but I feel like I’ve got a lot to digest. There are writing exercises to complete, and adjectives and adverbs to jettison.
The ironic thing? Since I’ve started reading the book, I’ve not been able to write. I have started two or three different posts, and for some reason can’t seem to get through any of them. So, I apologize in advance for this post – if it seems uninspired or incoherent, chalk it up to a classic case of writer’s block. However, I really wanted to share these blueberry muffins with you. They’re good enough to redeem a few paragraphs of mediocre prose.
This recipe was inspired by Alton Brown’s Blueberry Muffin recipe, but I’ve made quite a few changes. As you may or may not know, I’m working on replacing all of the refined ingredients in our diet with their whole and natural counterparts: all-purpose flour gets replaced with whole-wheat and white sugar gets replaced with sucanat or demerara sugar. So, while the ratios and proportions of dry to wet ingredients are the same, the list of ingredients will vary from the original significantly.
The idea here was to create a more wholesome muffin, using heartier grains and incorporating antioxidant rich local blueberries (I still have two gallons in my freezer from the summer). If you’re trying introduce your kids to whole grains and healthier food choices, this is a good place to start. They’re sweet, but not too sweet – I find that natural sugars tend to have a more subtle sweetness than refined sugar does and their flavor profile is more complex. Coupled with the oats, wheat bran and whole-wheat flour, the resulting muffins are more like a light baked oatmeal rather than an overly sweet breakfast cupcake.
Whole Grain Lemon Blueberry Muffins
Prep time: 10 minutes
Bake time: 25 minutes
Yields: 12 muffins
5 oz. (by weight) white whole-wheat flour
5 oz. rolled oats
2 1/2 oz. wheat bran
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
zest of one lemon
1/2 cup sucanat
1/2 cup demerara sugar
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
1 cup whole milk
1 1/2 cups frozen or fresh blueberries
- Preheat oven to 380F and prepare a 12-cup muffin tin by spraying it with baking spray
- Combine flour, oats, wheat bran, baking soda, baking powder, salt and lemon zest and whisk to incorporate
- Combine sugar, oil, egg, lemon juice and milk and whisk together
- Toss blueberries with 1 tablespoon of the dry ingredients, just to coat
- Add the wet ingredients to the dry ingredients and stir about 10 times, just to combine
- Add the blueberries and stir about three times. Do not overmix
- Distribute batter evenly among the 12 cups in the muffin tin
- Place tin in preheated oven and increase temperature to 400F
- Bake for 25 minutes, rotating pan halfway through baking time
- Allow to cool on a rack